Southwestern Quinoa Salad

143 Ratings
  • 5 Rating Star 104
  • 4 Rating Star 34
  • 3 Rating Star 3
  • 2 Rating Star 2
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A healthy grain salad with lots of fresh flavor.

By Ashley Steele
+ 8
+ 7
prep:
30 mins
cook:
15 mins
total:
1 hr 25 mins
additional:
40 mins
Servings:
8
Max Servings:
8
Nutrition Info
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Ingredients

Directions

  • Rinse the quinoa thoroughly under cold water, and drain. Melt butter in a large saucepan over medium heat, and cook and stir the quinoa until the water has evaporated and the quinoa is lightly toasted, about 3 minutes. Pour in the chicken broth, bring to a boil, reduce heat to low, and simmer until the quinoa has absorbed all the broth, about 10 minutes. Cool quinoa in refrigerator at least 10 minutes.

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  • Mix together green pepper, red onion, corn, black beans, cilantro, tomato, lime juice, red wine vinegar, olive oil, adobo seasoning, and feta cheese in a large salad bowl. Lightly stir in the quinoa, and season with salt, pepper, and additional lime juice to taste, if desired. Chill the salad at least 30 minutes before serving; serve cold.

Tip

Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving:
195.15 calories; 6.27 g protein; 22.07 g carbohydrates; 9.82 g fat; 17.84 mg cholesterol; 196.65 mg sodium.Full Nutrition

Reviews (106)

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Most helpful positive review

Azone12
03/22/2010
Great Recipe! I made this for 40 people and it was a hit! The only thing I did differently was use 1/2 chicken broth 1/2 water to cut down on the salt a bit.
Helpful
(61)

Most helpful critical review

Anonymous
09/14/2013
All I could taste was the lime and I only used 2/3 of what the recipe called for. I didn't see one reviewer's note about using a third if using bottled lime juice until the deed was done. Aside from that the quinoa grain is so small that I thought it didn't stay nice and separated... Kind of mushy. Maybe I'd like better within couscous instead. Probably wont try it again.
Helpful
(3)
143 Ratings
  • 5 Rating Star 104
  • 4 Rating Star 34
  • 3 Rating Star 3
  • 2 Rating Star 2
Reviews:
Most Helpful Most Positive Least Positive Newest
Azone12
03/22/2010
Great Recipe! I made this for 40 people and it was a hit! The only thing I did differently was use 1/2 chicken broth 1/2 water to cut down on the salt a bit.
Helpful
(61)
Anonymous
05/24/2010
This was very yummy especially with the addition of a chopped jalapeno! Making the Quinoa I substituted olive oil for butter used water and 1 tsp kosher salt. I needed to make ahead so I used a different technique; cooked quinoa and refrigerated overnight in a separate bowl by itself; then chopped all the vegetables except cilantro added a chopped jalapeno used fresh cooked corn off the cobb mixed in a bowl set aside. Then made a dressing with the lime juice vinegar olive oil and adobo seasoning (I made my own seasoning; does not contain salt or MSG); tossed with vegetable mix; tossed in the drained and rinsed beans and marinated mixture over night. The next morning; chopped the cilantro; gently folded with the vegetables; then folded in the quinoa; put back in refridgerator. Just before serving gently folded in the feta cheese and garnished with whole cilantro leaves. Did not use any extra salt; except when cooking quinoa. The cheese is very salty no need to add extra. The day after my party I added left over cut up grilled chicken to the left over salad. Even my meat and potatoes husband LOVED it!
Helpful
(56)
Margaret Pfeifle
03/02/2010
I made using Kashi pilaf and didn't use chicken broth and I thought this was great. Making it for lunch. I didn't have adobo so looked up recipe for it and made it from scratch.
Helpful
(23)
Baking Nana
06/14/2011
This is a keeper and will go into my regular rotation. BEWARE - start with less lime and then adjust the dressing a little at a time. I did use olive oil instead of butter and diced red and yellow peppers. Some people were a little leary of this salad but those that tried it loved it.
Helpful
(22)
Anonymous
06/23/2010
Loved this salad! I didn't have adobo so I made my own (garlic powder onion powder oregano cayenne). I didn't have a tomato on hand but it was great w/out it!
Helpful
(21)
birdgoop
03/22/2010
Yum yum yummy! I added avocado--even better!! Thanks for the recipe.
Helpful
(14)
Lorissa
09/16/2011
So easy and tasty. I used red quinoa which makes the presentation very beautiful. I omitted the cheese but added in a fresh jalapeno to my sautee mix. Finally I made a wrap with the quinoa salad- a warm whole wheat tortilla with some pepper jack cheese and avocado. A great lunch!
Helpful
(10)
Cathy Myers
04/06/2011
My husband requested this salad as a side to go with mesquite grilled chicken and zucchini. Obviously it made quite an impression on him which is a compliment to the author of this recipe! I have only made it one time months ago but HE remembered it. Made per the recipe FANTASTIC!
Helpful
(9)
Brenda Wilbur
08/06/2010
Not as flavorful as I hoped that it would be.
Helpful
(7)
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